11 4 Cups Of Water

To keep track of cooking measurement abbreviations, impress out this handy guide to all kitchen equivalents and substitutions and put it on your fridge for reference.

MEASUREMENTS

Small Volume (Liquid)

1 tablespoon = iii teaspoons = 1/2 fluid ounces
2 tablespoons = one/8 cup = ane fluid ounce
4 tablespoons = 1/iv cup = ii fluid ounces
5 tablespoons + i teaspoon = 1/3 cup
16 tablespoons = one cup = 8 fluid ounces

Large Book (Liquid)

i loving cup = 8 fluid ounces = 1/ii pint
2 cups = 16 fluid ounces = one pint = 1/two quart
3 cups = 24 fluid ounces = one i/ii pints
4 cups = 32 fluid ounces = ii pints = one quart
eight cups = 64 fluid ounces = two quarts = 1/2 gallon
16 cups = 128 fluid ounces = four quarts = 1 gallon

Dry Measurements

1 cup = sixteen tablespoons
1 pound dry out = 16 ounces

Good Housekeeping / Betsy Farrell

EQUIPMENT

With a ruler, measure the length and width of the pan beyond its top from one within border to the reverse inside edge. Holding ruler perpendicular to the pan, measure out the depth on the inside of the pan from the lesser to the rim.

2 one/2-past-ane i/2-inch muffin-pan cup = 1/2 loving cup
8-past-i i/2-inch round cake pan = 5 cups
9-by-i one/two-inch round block pan = six cups
9-past-i-inch pie plate = 4 cups
eight-by-8-by-ii-inch square pan = vii cups
nine-past-9-past-1 i/2-inch foursquare pan = 8 cups
ix-past-9-past-ii-inch foursquare pan = ten cups
eleven-by-seven-by-i 1/ii-inch rectangular pan = 7 cups
13-by-ix-by-two-inch rectangular pan = 14 cups
8 ane/2-by-four one/ii-past 2 i/two inch loaf pan = half-dozen cups
nine-by-five-by-three-inch loaf pan = 8 cups
15 1/two-by-ten i/2-by-1-inch jelly-roll pan = 16 cups

Skillful Housekeeping / Betsy Farrell

INGREDIENTS

Apples: 1 pound = 3 medium or 3 cups sliced
Bananas: 1 pound = three medium or xi/iii cups mashed
Barley: 1 cup raw quick-cooking = nearly 3 cups cooked
Beans: 1 loving cup dry = 2 to two i/2 cups cooked
Blueberries: one pint = two i/two cups
Bread: 1 pound loaf = sixteen regular or 28 sparse slices
Staff of life crumbs: ane/two loving cup fresh = i slice bread with crust
Bulgur: one cup uncooked = iii to three ane/ii cups cooked
Butter or margarine: one stick = 8 tablespoons or 4 ounces
Cabbage: one pound = four to five cups coarsely sliced
Celery: 1 medium-size bunch = near four cups chopped
Cheese: 4 ounces = 1 cup shredded
Cherries: i pound = well-about two cups pitted
Chicken: two one/2- to 3-pound fryer = two i/ii cups diced cooked meat
Chocolate: 1 ounce unsweetened or semisweet = i square
Chocolate fries: 6-ounce packet = 1 loving cup
Cocoa: viii-ounce can unsweetened = ii cups
Cornmeal: i cup raw = nigh 4 cups cooked
Cottage cheese: 8 ounces = ane cup
Couscous: 1 loving cup raw = most ii one/two cups cooked
Cranberries: 12-ounce bag = three cups
Cream: i loving cup heavy or whipping = ii cups whipped
Cream cheese: eight-ounce packet = 1 loving loving cup; iii-ounce packet = 6 tablespoons
Egg white: 1 large = nigh 2 tablespoons
Egg yolk: 1 big = virtually 11/2 tablespoons
Farina: 1 cup regular or instant uncooked = 6 to 61/ii cups cooked
Flour: 1 pound all-purpose = about three i/2 cups
Gelatin: one envelope unflavored = two ane/ii teaspoons
Gingersnaps: xv cookies = well-nigh one loving cup crumbs
Graham crackers: 7 whole crackers = i cup crumbs
Hominy grits: one cup uncooked = most iv one/two cups cooked
Honey: 16 ounces = 11/three cups
Kasha: 1 loving cup uncooked = about iii cups cooked
Lemon: i medium = well-nigh iii tablespoons juice and 1 tablespoon grated pare
Lentils: 1 cup uncooked = well-nearly 2 one/two cups cooked
Macaroni, elbow: ane cup uncooked = almost 2 cups cooked
Milk, condensed: xiv-ounce tin = 11/4 cups
Milk, evaporated: 5-ounce tin = 2/3 loving loving cup
Molasses: 12 ounces = eleven/two cups
Noodles: 8 ounces uncooked medium = nearly 4 cups cooked
Basics: 4 ounces = i cup chopped
Oats: one loving cup raw old-fashioned or quick-cooking = near 2 cups cooked
Onion: one large = 1 loving loving cup chopped
Orange: 1 medium = one/3 to 1/ii cup juice and 2 tablespoons grated peel
Peaches: 1 pound = nigh three medium or 2 1/2 cups sliced
Pears: ane pound = near 3 medium or 2 one/iv cups sliced
Peppers: ane big bell = about 1 loving cup chopped
Pineapple: i big = virtually iv cups cubed
Popcorn: 1/4 cup unpopped = almost four cups popped
Potatoes: one pound all-purpose = about 3 medium or 3 cups sliced or two cups mashed
Raisins: 15-ounce box = almost two cups
Raspberries: i/2 pint = near 1 cup
Rice: 1 cup uncooked regular = nearly three cups cooked; i cup uncooked instant = about 2 cups cooked
Saltine crackers: 28 squares = about 1 cup crumbs
Shortening: 1 pound = 2 1/ii cups
Sour cream: 8 ounces = i cup
Spaghetti: viii ounces uncooked = about 4 cups cooked
Split peas: 1 cup raw = about 2 i/2 cups cooked
Strawberries: one pound = near 3 one/4 cups whole or ii ane/2 cups sliced
Sugar: 1 pound confectioners' = 3 3/4 cups; 1 pound granulated = 2 ane/four to ii i/two cups; 1 pound light or dark dark-brownish = 2 i/iv cups packed
Tomatoes: 1 pound = 3 medium
Vanilla wafers: thirty cookies = i cup crumbs
Yeast: one packet active dry out out = 2 one/2 teaspoons

Skillful Housekeeping / Betsy Farrell

COMMON SUBSTITUTIONS

Baking powder: 1 teaspoon blistering pulverization = i/two teaspoon cream of tartar plus i/4 teaspoon blistering soda
Goop: i cup chicken or beef broth = one bouillon cube or ane envelope or 1 teaspoon instant bouillon plus 1 loving cup boiling water
Buttermilk: i cup buttermilk = 1 tablespoon vinegar or lemon juice plus plenty milk to equal 1 loving cup. Let stand 5 minutes to thicken. Or utilise 1 cup plain yogurt.
Chives: Apply green onion tops
Chocolate: i ounce unsweetened chocolate = 3 tablespoons unsweetened cocoa pulverisation plus 1 tablespoon butter, margarine, or oil
Cornstarch (for thickening): ane tablespoon cornstarch = ii tablespoons flour or ii tablespoons quick-cooking tapioca
Fish sauce: 1 tablespoon fish sauce = 2 teaspoons soy sauce plus ane teaspoon anchovy paste
Flour (cake): 1 cup block flour = i loving cup minus 2 tablespoons all-purpose flour
Flour (self-rising): 1 loving cup self-ascension flour = i cup all-purpose flour plus i/four teaspoon baking pulverization and a pinch of common salt
Milk: ane loving cup whole milk = i/2 cup evaporated milk plus one/ii cup h2o
Pancetta: Use sliced smoked salary simmered in water for iii minutes, and then rinsed and drained
Pepper, basis blood-blood-red: 1/viii teaspoon red pepper = iv drops hot-pepper sauce
Pine nuts: Utilise walnuts or almonds
Prosciutto: Utilise ham, preferably Westphalian or a state ham, such as Smithfield
Shallots: Utilize red onion
Sour cream: i loving cup sour foam = 1 cup plain yogurt (in unheated recipe). To prevent yogurt from curdling in a cooked recipe, y'all will take to stabilize information technology with ane egg white or one tablespoon of cornstarch or flour dissolved in a trivial cold h2o for every quart of yogurt.
Sugar: 1 cup lite dark-brown sugar = 1 loving cup granulated sugar plus 1 tablespoon molasses or ane cup night brownish sugar
Love apple tree sauce: fifteen-ounce tin can can tomato sauce = half-dozen-ounce can tomato paste plus 1 1/ii cans h2o
Vanilla extract: Utilize brandy or an appropriately flavored liqueur
Yeast: 1 package active dry out yeast = 1/ii-ounce yeast cake or 1 bundle quick-rise yeast (allow one-half the rise time for quick ascension)
Yogurt: 1 cup patently yogurt = one loving cup buttermilk

Lauren Matthews Group Digital Content Director Lauren, Practiced Housekeeping's digital manager, has over xv years of experience writing and editing dazzler, lifestyle, abode house, health, and entertaining content for publications including Country Living, Woman'due south 24-hour interval, Brides, and First for Women.

Source: https://world wide web.goodhousekeeping.com/food-recipes/cooking/tips/a1636/kitchen-equivalents/